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Effect of Free & encapsulated probiotics on pH of yogurt. Effect of free (unencapsulated) and encapsulated (with sodium alginate and carrageenan) on pH of yogurt during storage intervals (0, 7, 14, 21 days) compared with control. Each bar represents mean value for pH of treatments. CRT‐Control; YWUEP‐yogurt with unencapsulated probiotics; YWEPSA‐yogurt with encapsulated probiotics Sodium alginate YWEPCG‐yogurt with encapsulated probiotic carrageenan
